冷冻牛肉冷冻管快速超声波复温的实验和模拟
Experiments and simulations demonstrating the rapid ultrasonic rewarming of frozen beef cryovials
摘要：
安全地复温大体积冷冻保存的生物样品的方法的开发仍然是广泛采用冷冻保存的障碍。在这里，进行了实验和模拟，以证明超声可以增加复温率相对于单独的热传导。超声复温设置的基础上定制的444 kHz的管状压电换能器的设计，其特征在于，并与2毫升冷冻小瓶填充冷冻碎牛肉进行测试。复温率在-20 $^{\circ}$ C至5 $^{\circ}$ C范围内表征。将基于热传导的复温与热传导加超声复温进行了比较，表明应用超声时复温率增加了10倍。超声波的最大记录复温速率为每分钟57 $^{\circ}$ C，比单独热传导快约2.5倍。耦合的声学和热模拟的开发，并显示出良好的协议与实验证明的加热速率，也被用来证明空间加热分布与小（$<$ 3 $^{\circ}$ C）的温度差在整个样品时，样品低于0 $^{\circ}$ C。在这项工作中进行的实验和模拟表明，超声作为冷冻保存组织的复温方法的潜力，因为更快的复温速率可以提高冷冻保存组织的活力，并减少细胞恢复正常功能所需的时间。
英文摘要：
The development of methods to safely rewarm large volume cryopreserved biological samples remains a barrier to the widespread adoption of cryopreservation. Here, experiments and simulations were performed to demonstrate that ultrasound can increase rewarming rates relative to thermal conduction alone. An ultrasonic rewarming setup based on a custom 444 kHz tubular piezoelectric transducer was designed, characterized, and tested with 2 mL cryovials filled with frozen ground beef. Rewarming rates were characterized in the -20$^{\circ}$C to 5$^{\circ}$C range. Thermal conduction-based rewarming was compared to thermal conduction plus ultrasonic rewarming, demonstrating a ten-fold increase in rewarming rate when ultrasound was applied. The maximum recorded rewarming rate with ultrasound was 57$^{\circ}$C per minute, approximately 2.5 times faster than with thermal conduction alone. Coupled acoustic and thermal simulations were developed and showed good agreement with the heating rates demonstrated experimentally and were also used to demonstrate spatial heating distributions with small ($<$3$^{\circ}$C) temperature differentials throughout the sample when the sample was below 0$^{\circ}$C. The experiments and simulations performed in this work demonstrate the potential for ultrasound as a rewarming method for cryopreserved tissues, as faster rewarming rates may improve the viability of cryopreserved tissues and reduce the time needed for cells to regain normal function.
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